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Sirloin Steak | A5 Japanese Authentic Kobe Beef
Translation missing: en.products.product.price.regular_price $69.99
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Learn about how we label beef and Beef Grading Standards
Thanks to a new partnership with “Rare Wagyu”, Meat N’ Bone now offers
Authentic Kobe beef for sale in the United States and Canada.
These sirloin steaks are cut out of the top butt, but this is just not any top butt. This is the 1% of the 1% of Japanese Wagyu A5 top butts. It is not as marbled as the Ribeye or Striploin, it doesn't have to be. The flavor profile is spectacular.
This is a Japanese Wagyu steak that tastes like umami but it also feels like a real steak. This is one of our favorites and the price is great!
This product is available in 5oz and 8oz sizes.
ABOUT A5
A5 beef is measured on five factors: (1) marbling, (2) meat color and brightness, (3) firmness and texture of meat, and (4) color, luster, and quality of fat.
In the quality grade, the lowest score from the four items of the yield grade is adopted. In other words, even if grade 5 was given to marbling, color and brightness, and firmness and texture, and only fat assessment was grade 4, the quality grade of this beef is classified as grade 4. Quality grading is severely done.
A5 means this beef excels in every single factor. It has a gorgeous webbing of fat that will make you feel a creamy mouthfeel in each bite. It's literally like tasting a cloud... a cloud of beef.
Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.
ABOUT KOBE BEEF
Kobe beef is a premium beef that is renowned for its exceptional quality, tenderness, and flavor. It comes from the Wagyu cattle breed that is raised in the Hyogo Prefecture of Japan, specifically in the Kobe region.
What sets Kobe beef apart from other types of beef is the strict production process and the care that goes into raising the cows. Kobe beef cows are raised in a stress-free environment and are given special treatment, including a carefully regulated diet of grain and hay, regular massages, and even being given beer to stimulate their appetite.
The meat from Kobe beef is characterized by its high level of marbling, which means that there is a higher amount of intramuscular fat, which gives the meat its unique flavor, juiciness, and tenderness. The fat in Kobe beef is evenly distributed throughout the meat, which creates a buttery texture and rich, beefy flavor.
Due to its premium quality and rigorous standards for production, Kobe beef is one of the most expensive meats in the world and is often regarded as a luxury food item. It is typically served in high-end restaurants and is considered a delicacy that is reserved for special occasions.
Kobe beef has become an iconic food item, representing the pinnacle of quality and luxury in the culinary world. It has gained a global reputation for its unparalleled taste and texture and has become a symbol of Japanese food culture.
What sets Kobe beef apart from other types of beef is the strict production process and the care that goes into raising the cows. Kobe beef cows are raised in a stress-free environment and are given special treatment, including a carefully regulated diet of grain and hay, regular massages, and even being given beer to stimulate their appetite.
The meat from Kobe beef is characterized by its high level of marbling, which means that there is a higher amount of intramuscular fat, which gives the meat its unique flavor, juiciness, and tenderness. The fat in Kobe beef is evenly distributed throughout the meat, which creates a buttery texture and rich, beefy flavor.
Due to its premium quality and rigorous standards for production, Kobe beef is one of the most expensive meats in the world and is often regarded as a luxury food item. It is typically served in high-end restaurants and is considered a delicacy that is reserved for special occasions.
Kobe beef has become an iconic food item, representing the pinnacle of quality and luxury in the culinary world. It has gained a global reputation for its unparalleled taste and texture and has become a symbol of Japanese food culture.
NEVER HAD A5 BEEF BEFORE?
At first glance, every cut of A5 beef will be EXTREMELY fatty compared to any other steak you have ever had. That delicate and yet rich fat, which can make up to more than 60% of the steak is what makes it melt in your mouth.
This amount of fat makes the beef have a lower melting point, meaning it will cook faster than your average steak. Cooking A5 is extremely easy, that said... it is recommended to pay close attention so that you do not burn or overcook your steaks.
Best Cooked: Raw, Rare, Medium-Rare, Medium
Source: Hyogo, Japan
Buy it and cook it like our customers did
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